I'm not quite sure yet what to do differently with it. Maybe more butter - I really only used a pinch. Less lemon? Adding the lemon at a different time? More ginger? None? White wine? Red pepper flakes? Sadly, the answer probably is just more butter.
Anyway - if you have ideas, send them my way!
Here's how I made it. For one, with lunch leftovers:
1/2 lb linguine
A glug or two of olive oil
1/4-1/2 tbsp butter
2 cloves garlic, minced
Very small piece of ginger, minced (honestly, though, I couldn't really taste it)
1/2 lb bay scallops
Juice of 1 lemon
Salt to taste
Parsley for garnish
(Get your pasta cooking. The sauce cooks fast.) Heat the olive oil in a pan over medium-high, and add the garlic, ginger, and butter. Before the garlic starts to get too golden (don't let it get brown), add the scallops. Let them just start to cook, then add the lemon juice. Scallops cook very quickly - they're done when they're not longer translucent. Turn off the heat and add the drained pasta into the pan. Stir to combine, add salt to taste, garnish, and serve!
UPDATE: A delicious-sounding variation from my Pa!
Here's an idea: saute a good amount of finely-chopped garlic in olive oil with some pepperoncino, chopped parsley and black pepper; when the garlic just starts to brown (you want it to stay sweet) add about a half cup of dry white wine and cook till the wine reduces. At about the same time you throw in the pasta (spaghettini would work too), quickly add the scallops, taking care not to overcook them. When the pasta is done, add to the sauce to coat, with some of the pasta water if it's too dry. You could add the parsley at the end, if you like the taste.
You could also experiment with some bread crumbs.
Alternately you could use the same recipe (without breadcrumbs) but just add a small amount of crushed Italian tomatoes to give it color.
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